Thursday, June 16, 2011

Green Garlic, Fermented!

Green Garlic is garlic grown for the young plant parts rather than just the bulb. Just plant some cloves in the fall and eat them in the following spring/early summer. They don't need optimal conditions yet they give a lot of food.

They are great sauteed and I also love them fermented. Imagine all the benefits of garlic combined with all the benefits of lactofermentation. This is power food!

Recently harvested Green Garlic plants

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Green Garlic Scapes or Flower Stalks

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Green Garlic stalks, cut and ready for fermentation jar

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The jar ready for fermentation period

The white layer is from chopped green garlic bulbs, the light green layer is from the chopped stalks and the dark green layer is from green garlic scapes. I used a horseradish leaf for the leaf layer.

I'll let it ferment for 3 days on the counter and then 2-3 weeks in the fridge.

About Me

I am a musician, organic gardener and improvisational cook. Following the birth of my child, I developed many symptoms and deep exhaustion. It took a decade and a half to recover using alternative treatments, diet change, and fermented foods. Out of this healing experience I developed cook books to share what worked for me. I recently opened a commercial kitchen to sell Gluten-Free Sourdough Bread products. I am always learning.